Categories: Italian, Main Dish, Pasta, Vegetarian
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, minced
- 1 teaspoon minced fresh rosemary
- 1 (28 ounce) can whole tomatoes, drained and chopped
- salt
- fresh ground black pepper
- 1 lb penne or 1 lb ziti pasta
- 2 teaspoons aged balsamic vinegar
- freshly grated parmigiano-reggiano cheese
Directions
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Bring 4 quarts water to a boil in a big pot for cooking the pasta.
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Heat the oil in a large skillet; add in onion and saute over medium heat until translucent, about 5 minutes.
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Stir in the rosemary and cook for 30 seconds to release its flavor.
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Add in the tomatoes, salt, and pepper to taste; simmer until the sauce thickens, about 10 minutes.
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Adjust seasonings to taste.
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When the water comes to a boil, add salt to taste and the penne; cook until al dente and then drain.
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Stir the vinegar into the tomato sauce and toss with the penne, mixing well.
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Divide among individual bowls and serve immediately with grated cheese passed at the table.